Zucchini Cheese Muffins – Easy Healthy Recipe In Just 30 Minutes!

These homemade Zucchini Cheese Muffins are the ideal quick snack, breakfast, or super delectable dinner idea, especially if you’re in a hurry, and busy, as they’re done in less than 30 minutes, and require only 10 minutes of preparation! It’s an excellent way to use up your summer zucchini since they rise nicely and are really moist and soft + are immune boosting, and are super low in calories!

The flavor of zucchini is mild and almost sweet, but it really takes on the flavor of whatever it is cooked with! Zucchini, a summer vegetable that is really more of a fruit, is full of vitamins, fiber, antioxidants, and other health benefits that you really need to incorporate into your diet during these chilly fall and winter months! You can use zucchini in a variety of recipes since it is a highly adaptable food that is low in calories, high in fiber, and has no fat.

Why You’ll Love These Zucchini Cheese Muffins

• Require less than 30 minutes – To make these super delectable, soft, and moist Zucchini Cheese Muffins, you will only need around 25-30 minutes which comes perfectly when you’re super busy and just don’t have much free time to make a demanding, a complicated breakfast or dinner. The best thing is that you only need 5-10 minutes of preparing everything, and mixing ingredients – the rest is just baking!

• Insanely easy to make – These Zucchini Cheese Muffins are extremely easy to make, which is the best thing if you’re overly busy, exhausted, and just don’t have the time and willingness to spend 3 hours in the kitchen to make a filling and healthy breakfast or dinner!

• Only 8 simple main ingredients you probably already have – To prepare these Zucchini Cheese Muffins you’ll only need 8 main simple ingredients you probably already have in your kitchen –  8 main ingredients – zucchini, eggs, flour, semolina, olive oil, oregano, and Cheddar cheese, and baking powder and salt + pepper as the usual, basic ones to enhance the flavor and balance the sweetness.

• Healthy, Dairy-free –  Yeaa, Zucchini Cheese Muffins don’t require any refined sugars or dairy, and with the main, key ingredients – zucchini, and Cheddar cheese, they provide numerous health benefits. Zucchini is vitamin A, and C rich, and it is also the antioxidative high ingredient that boosts the immune system, while Cheddar cheese is rich in calcium. (1) (2)

Ingredients You Need

I always try to simplify my recipes as much as I can, not include tons of ingredients, and still keep them super healthy, so these Zucchini Muffins are one of the minimalistic, healthy alternatives, dairy-free, and vegetarian! They only require 8 simple main ingredients + basic seasonings to enhance and balance the taste!

• White whole wheat flour – Provides the structure. I guess you can try other types of flour, but I personally haven’t tried it yet.

• Eggs – Provides structure and helps to create these perfectly textured muffins.

• Zucchini – 1 medium zucchini (around 300 grams) grated, there’s no need to squeeze out any moisture. Provides a light taste that balances the sweetness, and it adds moisture to keep the muffins soft.

• Salt – Balances the sweetness. A savory muffin’s flavor primarily depends on how well-salted it is, so be sure to add enough salt.

• Semolina – To soak in excess moisture.

• Olive oil – To keep the moist and soften the muffins.

• Oregano  – Ground oregano is a strong-flavored herb that infuses your food with an earthy, somewhat sweet scent and a peppery taste.

• Cheese – I used some mild Cheddar cheese, but you can use whichever you have on hand. The cheese is a key flavor in the dish, so choose one that you love!

• Baking powder – This helps the muffins to increase their volume and lighten the texture.

How To Make Zucchini Cheese Muffins

• Preheat the oven to 400°F (200 °C), and prepare your muffin baking mold.

• In one medium bowl, grate 1 zucchini, and squeeze out half of the water – it isn’t necessary. Crack 2 eggs whisk them, and add to a bowl with grated zucchini. Stir it well.

• Add 100 grams of white whole wheat flour, 2 tablespoons of semolina, 2 tablespoons of olive oil, salt, grated Cheddar cheese, oregano, and pepper (optional). Stir it all together evenly.

• Using a spoon, take the muffin mixture and add to the muffin holes in the baking mold until the mixture is used up. You can also sprinkle some sesame seeds at the top of the muffin mixture!

• Bake for about 20-25 minutes, checking regularly!* In order to estimate if the muffins are baked well enough, use the old trick with a toothpick. Just place a wooden toothpick close to the middle of the muffins, and then check the rest of it. The muffins are done if a toothpick inserted into it comes out clean.

• Serve and enjoy!

How To Store Zucchini Muffins

I keep these zucchini muffins in an airtight container at room temperature. Although they may be stored for a few days, they are best consumed fresh the day they are prepared. To reheat, simply toast them or give them a quick microwave blast for ten seconds or less.